Beat all ingredients in a medium bowl with a hand beater until smooth. (For thinner pancakes, stir in 2 to 4 Tblsp. of additional milk)
Grease a heated griddle, if neccessary, with shortning, using a pastry brush.
For each pancake, pour about 1/4 cup of batter onto the griddle.
Cook until pancakes are puffed and dry around edges. Turn and cook other sides until golden brown. Serve with applesauce if desired
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